Easy Paleo Banana Muffins Recipe

These delicious and moist Paleo Banana Muffins make for an ideal breakfast or snack since they’re gluten-free, low carb, dairy free and have no added sugar.

photo fo the Easy Paleo Banana Muffins Recipe by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth

The search for easy, healthy breakfast options seems to be never-ending. Which is why I (Rebecca) love these quick and simple Paleo Banana Muffins.

They are full of healthy ingredients and have no added sugar. They’re like a healthier muffin version of our chocolate chip banana bread. And the fact that kids love them just makes breakfast that much easier!

These Paleo Banana Muffins are so good that you’ll probably find yourself making them often. However, I don’t recommend doubling the batch in the blender or food processor.

But it only takes a few minutes to mix up a couple of batches and bake them at the same time!

photo of Almond Flour Banana Muffins by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth

What Is The Paleo Diet?

The Paleolithic diet or Paleo diet is high in protein and low in carbs.

It is also nicknamed the cave-man diet or stone-age diet because it is design to resemble what we assume humans ate thousands of years ago.

The Paleo diet avoids all processed foods and ingredients such as sugar, bread, certain vegetable oils, trans fats and artificial sweeteners.

Therefore, it follows a grain free, dairy free, processed free lifestyle.

photo of the Ingredients Needed For Paleo Banana Muffins by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth

Ingredients For Paleo Banana Muffins

Here’s what you need to whip up these simple almond flour-based banana muffins:

Very ripe bananas — The ripper, the better.

Almond flour — Do not use almond meal, as it can make your muffins drier and less flavorful. It’s always ideal to have almond flour as a staple in your pantry. It’s used in a wide range of recipes such as for macarons to keto pizza.

Large eggs — If you prefer to use just egg whites, substitute in 3/4 cup of egg whites

Cinnamon

Baking soda

Baking powder

Salt

Dark chocolate chips — You’ll need extra for topping.

photo of the overripe bananas in the blender by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth

Tools And Equipment

You’ll need minimal tools (no large bowls!) which makes for a easy to make and easy to clean recipe.

12-cup muffin pan (or two 6 muffin cup pans) — Any kind of muffin pan (metal, silicone, etc.) works for this recipe. Just make sure to watch the bake time, as different materials conduct heat and bake differently.

Paper muffin liners — I like to use paper muffin liners for easy cleanup, but a cooking spray is another option. 

High-power blender —  Like a VitaMix, Ninja, or food processor for mixing the batter

Optional: Food portioning scoop — This is optional but nice to have for having consistently sized muffins. A standard muffin tin will need approximately 1/4 cup of batter or a 2 oz. portioning scoop.

photo of the Paleo Banana Muffin ingredients blended by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth

How To Make Paleo Almond Flour Banana Muffins

Begin by preheating your oven to 350°. And line the muffin pan with paper liners or spraying them well with cooking spray.

Place the bananas, almond flour, baking soda, eggs, cinnamon, and powder, and salt in your blender or food processor.

Turn the blender on and process the wet ingredients and dry ingredients until you have a completely smooth batter. It will be thinner than a standard muffin batter.

Use a spoon or spatula to stir in 1/2 cup of dark chocolate chips.

Scoop about 1/4 cup of the batter into each muffin cup and top with a few more chocolate chips.

Bake the banana muffins for 18-20 minutes, or until they are golden brown. Insert a toothpick in the center of a muffin and make sure that it comes out clean.

This recipe makes 12 regular-sized muffins.

photo of chocolate chips being added to paleo banana muffins by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth

Recipe Notes and Tips

— Make sure that your bananas are very ripe, even overripe. If they aren’t, your batter will be too thick and the muffins will be dry. Use bananas that are soft to the touch and have lots of brown spots with no green skin on the ends. They should also have a very strong banana smell.

— These almond flour banana muffins don’t have any added sugars, and they don’t need it! As bananas ripen, the starches in them start to break down into sugar, creating muffins that are sweetened naturally.

— In most commercial almond flours, the almond skins were removed before grinding, giving a light, consistent color to the flour. However, some brands have the skins still on and a darker, more speckled look. Either will work great for this recipe!

— If you follow the paleo diet closely, make sure that your chocolate chips are compliant. They’ll need to be dairy-free and have a paleo sweetener in them.

— To make clean up easier, line your muffin tins with paper liners. If you don’t wish to, make sure to grease each muffin cup very well.

— If you wish to make mini muffins, be sure to use mini chocolate chips. Bake the mini muffins for about 10 minutes, and add more time as needed.

photo of the almond four banana muffins getting ready to be baked by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth

How To Ripen Bananas Quickly

Craving banana muffins but still have firm, green bananas? You can speed up the ripening process to take almost no time!

Preheat your oven to 300° and place three bananas on a baking sheet lined with parchment paper or foil. This prevents any juices that may leak for creating a mess on your baking tray.

Put the bananas in the oven and bakem them until the skins are a dark brown. This could take 30 minutes to an hour, depending on how green the bananas were to begin with.

Allow the bananas to cool completely before making your muffin batter. Then, use them in the recipe just like bananas that have been sitting on the counter for days!

photo of a detailed shot of the paleo banana muffins recipe by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth

How To Store Muffins

Remove the muffins from the tins and allow them to cool completely before storing them loosely covered.

The muffins will keep for up to 3 days stored at room temperature, or up to 5 days in the refrigerator.

More Healthy Baked Goods Recipes To Try

Serve these Paleo Banana Muffins with a spread of peanut butter. And you’ve got the most delicious guilt-free breakfast or snack! Or if you’re strictly paleo, they pair wonderfully with any nut butter like almond butter.

For more easy baked goods recipes, check out our favorites from our archives below —

photo of the chocolate chip filled paleo banana muffins by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth

Paleo Banana Muffins Recipe

photo of Almond Flour Banana Muffins by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth

Paleo Banana Muffins Recipe

Print Recipe
5 from 5 votes
These delicious and moist Paleo Banana Muffins make for an ideal breakfast or snack since they’re gluten-free, low carb, dairy free and have no added sugar.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course Desserts
Cuisine Muffins

Equipment

  • 12-cup muffin pan
  • High-power blender
  • Food portioning scoop

Ingredients

  • 3 bananas very ripe
  • 3 cup almond flour do not use almond meal, as it can make your muffins drier and less flavorful
  • 3 large eggs if you prefer to use just egg whites, substitute in 3/4 cup of egg whites
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt 
  • 1/2 cup dark chocolate chips plus more for topping

Nutrition

Calories: 241kcal | Carbohydrates: 17g | Protein: 8g | Fat: 17g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 212mg | Potassium: 186mg | Fiber: 4g | Sugar: 7g | Vitamin A: 80IU | Vitamin C: 3mg | Calcium: 98mg | Iron: 1mg
Servings: 12
Calories: 241kcal

Notes

  • Remove the muffins from the tins and allow them to cool completely before storing them loosely covered.
  • The muffins will keep for up to 3 days stored at room temperature, or up to 5 days in the refrigerator.

Instructions

  • Preheat your oven to 350°.
  • Line the muffin pan with paper liners or spray them well with cooking spray.
  • Place the bananas, almond flour, eggs, cinnamon, baking soda and powder, and salt in the container of your blender or food processor.
  • Turn the blender on and process the ingredients until you have a completely smooth batter. It will be thinner than a standard muffin batter.
  • Use a spoon or spatula to stir in 1/2 cup of dark chocolate chips.
  • Scoop about 1/4 cup of the batter into each muffin cup and top with a few more chocolate chips.
  • Bake the banana muffins for 18-20 minutes, or until they are golden brown and a toothpick inserted in the center comes out clean.
KEYWORD: baked goods, banana, breakfast ideas, chocolate chip, dairy free, gluten free, healthy recipes, muffins, paleo, sugar and cloth

 

Don’t forget to share your Paleo Banana Muffins with us on Instagram using the hashtag #sugarandclothloves. We always love seeing all of your creations! Looking for more quick and delicious recipes? Find them all right here with a few cocktails to go along with them! 

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